Heritage Hunt Golf and Country Club is a thoughtfully tailored property for the people who live, work and visit this Northern VA and District of Columbia area. Our associates understand the needs and wants of our guests and can address them without hesitation. They create a personalized experience for each person who visits Heritage Hunt and support one another in doing so.

Heritage Hunt Golf & Country Club is located minutes from interstate 66 at route 29 in Gainesville, Virginia within a pristinely manicured gated community of 750 acres. The Heritage Hunt community has been a premier home site on the Eastern Seaboard for several years and boasts a private 18-hole championship signature Arthur Hills designed golf course with six tee locations that measure 6,938 yards from the tips. The golf course is recognized as a true favorite of Northern Virginia, and was recently awarded “Best Golf Course” for the State of Virginia by Virginia Living magazine. 

Heritage Hunt Golf & Country Club has been voted "Best of Wedding Venues" by the KNOT in Northern Virginia and DC! Our fall wedding season is packed with numerous weddings and banquets. Additionally, when not serving a wedding we have a full-service restaurant and bar - The Red Oak Bar and Grill that serves the community. 

Heritage Hunt Golf & Country Club is seeking a Part-Time Banquet Captain. MUST HAVE WEEKEND AVAILABILITY.

Compensation | $12.00/Hr. -Plus Gratuities

Role:  The Banquet Captain will fill a leadership role in supporting the financial goals of the daily operation of the banquet facilities and/or other areas of the Food and Beverage departments. The Banquet Captain is responsible for supervising and assisting the complete physical set-up and/or breakdown and cleaning of banquet or catering function rooms to ensure the highest quality of product and service standards to ensure guest satisfaction and maximize revenues and profitability by providing prompt and courteous food and beverage service.

Essential Duties and Responsibilities:

• Embraces ECHO Teamwork values
• Practices Lean Management principles as an integral part of the operation.
• Organize staff for pre-shift
• Check associates for the proper uniform.
• Assess staffing levels and their assignments
• Supervise banquet rooms set-up and clean-up.
• Greet Clients in charge and respond to requests.
• Operate, maintain, and clean all equipment used
• Supervise staff and event flow throughout the entire event.
• Communicate needs to servers, bartenders & support staff.
• Assist where necessary to ensure exceptional service to members and guests.
• Meet prior to events to inform staff about event particulars and expectations.
• Banquet Manager will supervise Food and Beverage services to ensure consistency throughout all events.
• Manage Event set-up, day-of coordination, as well as coordination with vendors, delivery, and client needs.
• Review banquet layouts and equipment and work with vendors for proper set up as it pertains to the BEO.
• Coordinate rental items needed for events, developing timelines, floor plans, menus, and banquet event orders.
• Must be able to interact well with guests, members, management, and staff associates in a professional manner.
• Maintain complete banquet inventory monthly including but not limited to china, glassware, silverware, stemware, serving utensils, and chafers.
• Banquet Manager will oversee, train, and ensure the performance of Banquet Captain and Staff so that all procedures are completed to Up to Par standards.
• Develop, implement, and monitor standards of service and coordinate catering activities to ensure that a high quality of production and service is consistently maintained.
• Banquet Manager to assist Banquet Captain with administrative duties including but not limited to event critiques, create flow diagrams, assign sections, and create buffet labels.
• Plan and coordinate details of catered events to include determining specifications and quantities of goods to order, determining manpower levels, recommending personnel assignments, scheduling space and facilities, and communicating menu information to production staff.
• Maintain cleanliness and upkeep of the banquet room, exterior, and other areas as directed.
• Ensure silverware, dishes, chafing ware, and various equipment is cleaned and polished before any event. 
• Report all broken equipment or work requests to the Restaurant Manager or F&B Director
• Make sure everything is ready and available for toasts, cake cutting, or any special events.
• Effectively and professionally communicate with internal and external customers
• Confirm and communicate any changes in the timeline and flow of the event.
• Always be available to the Host and any VIP clients for any special needs.
• Confirm any reserved seating and ensure the placement of signs.
• Assist Director of Sales with professional photos.
• Set up all banquet equipment for events

Qualifications:

• High school diploma or GED equivalent
• Minimum of one year working in food and beverage or similar training
• Demonstrated proficiency in supervising and motivating subordinates preferred
• Commitment to excellence and high standards
• Excellent written and oral communication skills
• Basic competence in subordinates’ duties and tasks
• Strong organizational, problem-solving, and analytical skills
• Ability to manage priorities and workflow
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
• Excellent customer service skills
• Proven leadership and business acumen skills
• Proven ability to handle multiple projects and meet deadlines
• Strong interpersonal skills.
• Good judgment with the ability to make timely and sound decisions
• Creative, flexible, and innovative team player
• Passion, enthusiasm, focus, creativity, and a positive outlook.
• Bilingual skills a plus.
• Professional appearance and demeanor
• Ability to effectively communicate with people at all levels and from various backgrounds.
• Proficient in Microsoft Word, Excel, and Google Applications.

Competencies:

• Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem-solving situations; Uses reason even when dealing with emotional topics.
• Customer Service  - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
• Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Demonstrates group presentation skills; Participates in meetings. 
• Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies the appropriate person with an alternate plan.
• Adaptability - Adapts to changes in the work environment; Manages competing demands; Change’s approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events.
• Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.

Work Environment: 

• Frequently required to stand, walk, and or sit
• Frequently required to talk or hear
• Frequently required to utilize hand and finger dexterity
• Frequently utilize visual acuity to operate equipment, read technical information, and/or use a keyboard
• Frequently required to climb, balance, bend, stoop, kneel or crawl
• Frequently required to lift/push/carry items up to 50 pounds
• Frequent evening and weekend work required
• Frequently exposed to wet and/or humid conditions (non-weather)
• Frequently work near moving mechanical parts 
• Frequently work in high, precarious places 
• Frequently work around fumes, airborne particles, or toxic chemicals 
• Frequently exposure to outside weather conditions 
• Frequently exposure to extreme heat or cold (non-weather)
• Occasionally exposure to blood-borne and airborne pathogens or infectious materials
• Occasional loud noise

Additional Information:

Please note this job description is not a comprehensive listing of activities, duties or responsibilities required for this job. Standard Operating Procedures, Training Checklists, and Departmental Handbooks will be provided to ensure the associate is trained in all duties and responsibilities of the position. Duties, responsibilities, and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies, we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability.

About the Company:

Up to Par Management | Taylor Hospitality is a leading club and hospitality management company specializing in golf, country club and hospitality operations. Up to Par Management | Taylor Hospitality is a growth-oriented company providing opportunities for its partner clubs and associates.

Up to Par Management | Taylor Hospitality exists to create success for its clubs and hotels through a philosophy of continuous improvement, operational excellence and flawless execution achieved through a culture of financial discipline, safety, and community and environmental stewardship that develops and delivers innovative solutions for its customers while providing a dynamic and challenging environment for its associates.